Glazed Crullers
Ingredients
- 1 cup water
- ½ cup (1 stick) unsalted butter, cut into pieces
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 4 eggs
- 1½ cups powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- Vegetable oil for frying
Instructions
- Line a rimmed baking sheet with parchment paper. In a large saucepan, bring the water and butter to a boil over medium-high heat. Take off the heat. Add the flour and salt and mix vigorously with a wooden spoon until well combined. Return to the stovetop. Cook over medium-high heat, stirring constantly, for 3 minutes, or until the dough forms into a ball. Transfer the bowl to a large bowl and allow to cool for 5 minutes. Beat in the eggs one at a time with an electric hand mixer. Continue to beat until thick and smooth. Add the dough to a pastry bag fitted with a large star tip. Pipe twelve 2½-inch rings of dough onto the prepared baking sheet, Freeze for 15 minutes, or until stiff enough to lift by hand. In a medium bowl, stir together the powdered sugar, milk and vanilla. Set aside. In a large Dutch oven, heat 2 inches of oil to 350 degrees. Working in batches of three, carefully add the chilled dough to the oil and fry until golden on both sides. Drain on a wire rack set on a rimmed baking sheet. Dip one side of the crullers into the glaze while still warm, and allow to set before serving.
Notes
Makes 12 Author Arlyn Osborne paired this recipe to a poem Emily wrote about a housewife at work. From The Emily Dickinson Cookbook: Recipes from Emily’s Table Alongside the Poems That Inspire Them and used with permission by the author.
